My go-to salad dressing is what’s sometimes called in culinary circles a “broken dressing,” that is, a dressing that is not totally emulsified as is, for example, a classic vinaigrette. Growing up in an Italian-American household, we had a salad at the end of every meal, typically iceberg but occasion it was mixed with arugula, frisee, or even escarole. But the dressing was always the same: plenty of vinegar (either red-wine or cider), a splash of oil, a little dry mustard, a pressed garlic clove, salt, pepper, and a pinch of sugar.
When I started to cook for myself in the early 70s, influenced by the likes of Claiborne, Beard, and Child, I started to make the classic vinaigrette that used far more olive oil and considerably less vinegar than my family’s dressing and replaced the dry mustard with Dijon. I mastered it and motivated by compliments always used it at dinner parties. Yet when I dined alone, I returned to my familial broken dressing, but kept the change in mustard.
The other night, however, at a small dinner party, in a rush to get a salad onto the table, I used this dressing on a salad of hearts of romaine. Our guests remarked that they found the dressing light and refreshing. Those comments made me think that maybe my family’s retro dressing is ready for a revival at future get togethers at home.
Here’s my recipe; the measurements are approximate as I only make this dressing by eye.
1/3 cup red-wine vinegar, or cider vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1 garlic clove, grated
1/4 teaspoon sugar
salt and pepper to taste
One final note. Owing to the amount of vinegar, only dress the salad immediately before serving to avoid wilting the greens.